Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Still haven't subscribed to Epicurious on YouTube? Now the salsa, we're gonna put it not on top. that's when you add more peppers in here, more spicy. The owners liked how I made the dough and before I knew it they had me making pasta.. because that's when we celebrate anything. 6. I know exactly what that's for. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. And now you gonna watch a mole being born. Bianca, I know you probably never worked with a nopal. Apr 2014 - Aug 20162 years 5 months. because they have the whole patience, in the whole world. Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. So by adding all the ingredients together. All right Bianca, well thank you very much, 2023 Cond Nast. 2. but I'm gonna make avocado pico de gallo. The restaurant is a virtual fiesta of color, with a variety of individual and communal tables. but there's one more thing that I have to do, like I can see, I can feel the crunchiness. Who wants to be in Lorenzo's shoes right now? Then let's cut up this lime, for the finishing touch. I was gonna make a salsa macha from scratch. I can't even talk, it's so good. Rose said leave it alone, so said leave it alone. [Rose] You probably have some masa harina there. and you're gonna do a similar thing to the tomatoes. I'm gonna make it happen with what I have. Food media company NowThis Food posted a video on Monday, October 15 titled "Everything You Know About Mexican Food Is A Lie" with chef Saul Montiel. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your Privacy Choices and Rights (each updated 1/26/2023). That's one of the characteristics of mole poblano. It is actually salsa macha time. than me cooking my burrito at home, and eating it. Now you just add raisins, to add more sweet. and let it keep cooking in this beautiful mixture now. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. So now for our mole we're gonna use a little bit of lard. Hours. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 everybody in Mexico have their own recipe. I'm gonna do only half onion. and the oaxaqueno is more sexy and spicy. Tune in and find out. NO OLD SQUEEZE LIME JUICE OR FROM A BOTTLE! I'm gonna cook this for 30 minutes, 45 minutes. Chipotle aioli, you wanna put all over the nachos. I'm gonna do this for winter and this is gonna be my summer. Can I do another layer? These are so good. arbol for spiciness, and then guajillo for color. Read More Grannys Kitchen Hacks That Really WorkContinue, Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks Recipe Boiled potato 1 medium size Corn flour 1/3 cup Salt to taste Combine well Water 2 tbsp Dough form Make design with a bottle Boil for 5 mins high flame Soak into cold water for 5 mins Butter 1 tbsp, Read More Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks RecipeContinue. By John Scroggins and Guest Contributor | to kind of shred it, but I have a better trick. Whether its our monthly print or digital issues, to our website and social media channels (below), we deliver a package of must read news and information to build and enrich your business. Epicurious challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed peppers recipe. The blanching of the nopales takes longer. It's basically a combination of pork skin and manteca, it's because I like to have some kind of crunchiness, As soon as you drop the skin onto the hot manteca. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. We're gonna season it with some salt and pepper. Leave it in there until it changes color. for garnish for my nachos, and my garnishes are ready. There you have it, my chicken tinga burrito. A little bit of water, some jalapeno. It was there that Montiel learned much from the cooks he worked with. throw some nopales in your pico de gallo. To revisit this article, visit My Profile, then View saved stories. Set up, tested, and configured desktops, laptops, and printers . Learn more. And my mom used pecans, I love pecans, man shoot. until you have a dough that's pliable but not sticky. 1,682 following. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. I personally can't wait to see what you did, with my ingredients, but I think I did very well. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. this is gonna add another level of sweetness. While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. Oh, it is a cactus, we're putting cactus in our burrito. Remove from heat and stir in the chili pepper bits. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. I'm not kidding. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. Instead, I'm gonna be doing a char tomato. 2023 Advance Local Media LLC. 2. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. So now I'm gonna make a chipotle aioli, fancy schmancy. We mix their stuff, with our stuff, and we make mole. I love apple cider vinegar. Executive Chef Saul Montiel, Cantina Rooftop Restaurant and Lounge. You know what, I'm gonna do the same thing that I did. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. And also it's gonna be easier to make that into a paste. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. Wa ha! This video is made for entertainment purposes. I write about food, drink, travel and lifestyle brands. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown. Ad Choices. This mole is gonna triple the size because it's so thick. Only Use Perfectly. If I had to guess, all this will cost $12.75. So now we're gonna add onions, tomatoes, jalapeno. Let's do a little ball of this little cold fresco. Add a Comment. ANIME. May 3, 2018 3:03 pm. With a passion for authentic Mexican recipes, Chef Montiel has created an exciting, contemporaneous Mexican cuisine at Cantina Rooftop, weaving in Mexican street food recipes and classic "fonda" dishes. It's one of those sweet vermouth cocktails that actually . So basically, you need to remove all the stems. and then you have spines all over your mouth. Preheat the oven to 350. I'm gonna bake this at 375 for maybe eight to 12 minutes. I'm actually gonna add in a couple more ingredients. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. basically, it's the Mexican version of a ceviche. you just push the knife, and then there you have a filet. Chef Saul Montiel Executive Chef at Cantina Rooftop, HK Hall & La Boom Bites Passport Kitchen Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious Traditional Mexican Enchiladas Are Not What You Expect Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious I have ingredients that you find on your pantry. I'm also gonna use some of these beautiful leaves. The contemporary Mexican menu is adapted from the chefs authentic family recipes. We are in that $12 to $18 entree range that makes our menu a great value." Pro chef Sal Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. So now you want to cook this a very low heat. And you know I had cheese, queso fresco for filling. from English cucumbers, lime, and serrano peppers. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. Look at me making dough, who woulda thought? If you purchase a product or register for an account through one of the links on our site, we may receive compensation. Cut the Avocado - Cut the avocado in half and scoop the flesh into either a blender or a food processor fitted with a blade attachment. Armed with a recipe that includes hard work and an insatiable desire to learn. That's like three, three out of four ain't bad. [laughs]. totally digging the shape of my tortilla, okay. We provided Lorenzo with all the ingredients necessary to make chef Sals over-the-top $135 nacho recipe, sending only $13 worth of materials back the other direction. and then push the knife, something like this, like an ninja. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . and the onions, and the other ingredients. Montiel continued to work as Giorgiones sous chef until he was appointed executive chef when Williams moved to another restaurant. We don't want the heart. Peanuts, yes, it's one of the ingredients. More Local News to Love Start today for 50% off Expires 3/6/23. What I like about the nopal is it's pretty healthy for you. and we don't want that, we don't want burnt. The American Heart Association will receive a $1,000 donation in their honor during this influential . [Bianca] The shrimp with the chipotle adobo. and then just push towards yourself like this. This is how you make a delicious char jalapeno. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. One News Page. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Trusted News Discovery Since 2008. So I'm just gonna let that go and cool off a bit. Churros proves the companys prowess as a snack and beverage leader. So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. I said yes and told myself that I would figure it out along the way.. So I add salt right now, I'm gonna add my limes. All rights reserved (About Us). so I'm gonna try not to move it around too much. And we gonna finish it with a little bit of sesame seeds. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! Here most of my ingredients for our mole. This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City. 2023 Cond Nast. But then she left and ownership asked me if I could run the kitchen. Okay, so I'm team steak, mm hmm, team shrimp. is by using three types of chilies, ancho for texture. I'm only think of one thing, frijoles charros. That's actually, that's my Mexican broccoli. When I came to New York I was determined to find an opportunity in the restaurant industry. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () The cactus, you know, it's not my favorite. And then you're gonna take a separate pan. Translated to (). So Lorenzo, when you about to press the tortillas. $268 vs $24 Hot Chicken: Pro Chef & Home Cook Swap Ingredients: Professional chef Eric Huang and home.. News video on One News Page on Tuesday, 28 February 2023. If you don't have these cookies, use bread. Pumpkin Soup. And remember, we're making upside down nachos, First of all, when I start with the first layer. So here's my chicken for my chicken tinga. and then you, I can never have enough beautiful cilantro. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. These days, the restaurant industry is ever-changing and adapting Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, midst the turbulent times and swirling debate over immigration, one New York City chef represents the positive outcome that can be accomplished. Montiel's recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. We're gonna fold inward, and wrap this around. When I came to New York I was determined to find an opportunity in the restaurant industry. I have fileted a fish. So I'm just gonna use one jalapeno in my pot right here. but it's not about the piano, it's about the song. Just like making a cake, making a nacho cake. With simple to source ingredients. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. Search. back home in Mexico, because that's very cost effective. Bobby Burns. I like to use chocolate Ibarra because he's from Mexico. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. Because you control the size of your chicken breast. Shh, we're gonna keep this a secret, on the low. At the bottom there's a thin, kinda flatter section. and what I'm gonna do, I'm gonna make upside down nachos. Close Alert So I'm kinda gonna shape this into a ball. And a pinch of salt, healthy pinch of salt. Set them aside. Plus a whole bunch of fancy toppings, pickled red onions. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. and also got lime, cilantro, and jalapeno. Line a large plate with paper towels. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink. [laughs] Is Rose available today? Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! It's gonna become more like an olive green color. Well, it's not really my signature sauce. Its the primary reason that molcajetes are making such a big comeback. All rights reserved. and then you eat your burrito and you have a spine. The classically trained chef, mentored by some of the biggest names in the restaurant business including Chefs Jodi Williams, Josh Capone and Anne Burrell, crafts show stopping dishes. Don't spread all the spines all over the table, because you might end up dropping it on the sauce. Michelin Guide Recommended, 2012, 2011, 2010. Chicken stock, you gonna add a little bit, as you go. Montiel soon found himself making pizza. It's one of my favorite ingredients, I will say. This is like pepper. when it tastes delicious, and it looks delicious. Vote. Poblano it's more like me, sweet and tasty. So I took the ground chicken, sear it, add the pinto beans. Storage: You can store your salsa macha in the refrigerator in a sealed container. Guess that's just to put the chicken on top, and beans. We challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Saul Montiel from Cantina Rooftop - to make us a tangy and tasty pulled pork sandwich. Saturday, April 15, 2023, from 11 a.m. to 3 p.m. at Barbeques Galore, 18225 Hawthorne Boulevard, Torrance, California 90504 TORRANCE, CA, USA, February 14, 2023/ EINPresswire.com / -- The 'Spring BBQ Cook-Off' event, which will take place on April 15, 2023, is announced by Barbeques Galore. Community Rules apply to all content you upload or otherwise submit to this site. I'm gonna put enough of the cheese in here. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. We provided Lorenzo with all the ingredients. Now I'm not saying that's not how it's supposed to look. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. Why are we adding the avocado in the end? Rub the rim of 4 rocks glasses with lime; dip in coarse salt. While butter melts, break eggs into a small bowl. Its sure to be one of the hottest rooftop destinations for celebrating Cinco de Mayo in Manhattan, where guests can sip libations and enjoy modern Mexican cuisine under the stars. and these are my $10 burrito ingredients. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Boink, boink. Besides cooking at Cantina Rooftop, Montiel reopened his late grandparents' restaurant, La Unica, in Hidalgo, Mexico, and he's made appearances on food and travel shows. I don't even know what half of these are, though. I have to make sure all these peppers, into a paste. We are in that $12 to $18 entree range that makes our menu a great value.. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. I can just eat that with chips! Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. To revisit this article, visit My Profile, then View saved stories. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. This is something that I would serve in Tulum. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. One News Page. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, [laughs] I guess we're making chicken nachos. We're gonna start with my lovely corn chips. And cut it into little pieces, little dices. Saul Montiel-Tejada faces the felonies of one count of . Allow to cool for 10 minutes. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. The nachos that I was planning to make today, I had a whole fresh red snapper that I was going to cure. I don't wanna just put plain rice on my burrito. Chef Saul Montiel has managed to accomplish his American dream on his own terms. God I hated it. they give you a piece of the white meat and the dark meat. But yeah, you know, new experiences right? I did everything from cleaning, bussing, serving, shopping and cooking. That's masa. avocado sauce, chipotle aioli, and fresh mango. I am going to take the skin off of these filets. One, two, three, go. To make the avocado pure, add to a blender the avocados, lime juice, salt and tomatillos blended in till smooth. but due to the inflation now, it's probably $18.75. 18.3K followers. All serve on a bed of homemade tortilla chips. The BAB, or Big Ass Burrito, which weighs in at fifteen pounds and serves six to eight people. We are gonna let the lime juice and the salt do its thing. on Chef Saul's surf and turf burrito recipe. and we're gonna put it in a ice cold bath. We cook a very low heat and it looks delicious. Black pepper, cinnamon, coriander seeds, white sesame seeds. Yes, chef! Diners are forced to think twice before eating out and when they Pizza and beer are the perfect duo, but traditional beverage dispensing methods have always been a bottleneck for pizzerias, leading to long wait times for customers and inefficiencies for staff. And then you're going to basically keep mixing. This makes me feel like I'm in a Quinceanera. I see this in my supermarket all the time. So I'm going to make some cilantro jalapeno crema. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. February 27, 2023 Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. By: John Scroggins and Guest Contributor. Because you don't want to have a really thick mole. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. Okay, so we do oil, this lovely [laughs] ground chicken. By cooker longer and adding in chocolate. Hide ads with VIP : Ingredient Swap season 1 episode 57 $335 vs $18 Chili : Pro chef Sal Montiel from Cantina Rooftop and home cook Joe . in your kitchen, or in your grocery store. so people don't come into the kitchen and bother you. Churros Brand to Foodservice Operators, 2023 Trends for Making Your Restaurant Green & Eco-Friendly, California Chef Walchef Reimagines Restaurant As Video Content Studio, Top Food & Beverage Trends in 2023 to Keep an Eye On. Charring helps to bring the flavors out of anything. TIMESTAMPS: 00:01 Easy way to peel tomatoes 01:49 How to chop eggs 03:29 How to store carrot 05:43 Smart butter hacks 07:55 How to keep avocado fresh for longer 10:53 Easy way to cut a watermelon #food #kitchen #granny We advise adult supervision and care at all times.